Synopses & Reviews
When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes to be disappointing. But if it's pasta you're craving, there's a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again!
Gluten-Free Pasta approaches pasta three ways: with recipes for homemade fresh pastas, recommendations for store-bought brands, and also veggie pastas” that serve as guilt-free noodle stand-ins. Traditional Italian favorites are all well-represented, but Asian noodle soups, pasta bakes, and even wheat flour-free appetizers for entertaining. Expert chef Robin Asbell shows that eating a gluten-free diet can include delicious Potato Gnocchi, Cacio e Pepe, Spinach and Chèvre-Filled Jumbo Tortellini, Kung Pao Chicken with Linguine, Fast Pho, Veggie Lasagna, and Spicy Kimchi-spiked Mac and Cheese.
With this cookbook in hand, any pasta dish is possible, and all of them will be absolutely delicious.
Gluten-Free devotees love their lives without gluten, but the one thing that they really miss is pasta! This book is a reliable go-to guide for the best gluten-free pasta on the market, and also tells you how to make fresh pastas and noodle dishes like potato gnocchi, spinach and chèvre jumbo tortellini, easy spaetzel, and herbed squash-filled ravioli. More than 100 recipes include cold pasta salads, hot baked pastas, noodle soups, Asian stir-frys, and easy appetizers like Spicy Kimchi-spiked Mac and Cheese, Kung Pao Chicken with Linguine, and Cacio e Pepe. Illustrated with full-color photographs throughout.
About the Author
Robin Asbell's writing has appeared in Better Homes and Gardens, Real Food Magazine, VegNews, Clean Eating Magazine, and Vegetarian Times. She has written five previous cookbooks: The New Whole Grains Cookbook and Big Vegan. As a private chef, Robin has specialized for many years in cooking for special diets, devoting many hours to designing dishes for clients who avoid foods like gluten and carbs, but still want delicious food. Asbell lives in Minneapolis, Minnesota.